violet season is over
but there are still some fragrant varieties in full bloom
and you don´t actually need the flowers in case you want to give this a try
the sirup does the trick
.
THE TIREDNESS OF ROSABELL
by Katherine Mansfield
.
her stories are unsettling
full of moodswings, lifes turned around in the blink of an eye
heavily scented with all kinds of flowers
slightly hysterical
they can make your heart break a little
so do watch out
.
drenched in London rain
milliner Rosabell dreams not only of delectable feasts
she also imagines a completly different life
like the ones her clients lead
full of gleaming fires, maids, cozy boudoirs
completed by a dashing suitor
.
i felt so sorry for this hungry girl
wet and so exhausted she almost cried climbing up the stairs
comforting herself with beautiful stories
sleeping in this cold dull room
i wanted to bake something very luscious and extravagant for her
.
something like a four (dreadful) flights high haselnut cake
spread with hazelnut-chocolate cream
coverd in a violet and anis scented goat cream cheese frosting
.
and then i did something very unhealthy but utterly delicious
i put marshmallows and violet sirup
in a cup of hot cocoa
made with chocolate, cocoa powder and goat milk
probably one of the craziest things i ever tasted
it could have come right from her dream
.
read this and almost all of Katherine Mansfield´s stories HERE
.
in case you want to bake this cake
here is the recipe for two layers only
it is really heavy and four layers are probably too much for real life
and in case you´re not intolerant to eggs
use any kind of cake batter with a bit of flour substituted with toasted ground hazelnuts
.
140 g spelt flour
50 g slightly toasted ground hazelnuts
1 tsp baking powder
75 g sugar
125 ml butter milk
mix the dried ingredients and add the milk
incoporate until you´ve got a silken runny cake batter
fill into a lined baking tin - about 22 cm diameter
bake at 175 degree celsius for about 25 min
until a tooth pick comes out clean
cream about 400g cream cheese with a few tsp of sugar
blueberry juice for colouring, crushed anis seeds and as much violet sirup as you like
when the cake is cool
take it out of the tin
half it with a thin sharp knife
spread each layer with some hazelnut chocolate cream
frost it with cream cheese
mixture
i used a butter knife and sometimes my fingers
since i´m not a pastry chef at all
and if you have some on hand
sprinkle with edible violets
.
thank you D for "lending" me your wonderful staircase
.
now i need some ideas to use up all that leftover violet sirup
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